The most essential (and the most overlooked) factor affecting flower vase life is water quality. Cut flowers need clean, pure water, and not all tap water is suitable for flowers. As examples; Sodium, present in high concentrations in soft water, is toxic to roses and carnations. Fluoride, added to drinking water for dental health, is harmful to gerbera, gladiolus and freesia. In many areas, drinking water contains high levels of minerals. These dissolved minerals will block the flower stems and prevent water uptake.
To assure that you have the best quality water for your flowers, you should have your water tested by a water treatment company or an independent laboratory. This can be done at little or no charge. If you do not know the analysis of your tap water, and are concerned that the quality may not be good, you may want to use bottled distilled water for your flowers. A water analysis should tell you two primary characteristics about your tap water, the pH level and the level of TDS.
pH level is the measurement of the acidity and alkalinity of water on a scale of 1 (acid) to 14 (alkaline), with 7 being neutral. High quality water for flowers should be slightly acid having a pH factor of between 3.0 and 4.5. Most tap water is near neutral and acidity can be obtained through the use of a commercial floral preservative. Acidic water is taken up more readily by flower stems than is neutral or alkaline water.
TDS (Total Dissolved Solids) refers to the measurement of water salinity, total dissolved solids or soluble elements in water. The dissolved solids in water can include magnesium, sodium, calcium, chlorides, and sulfates. Total dissolved solids in water are measured in parts per million (ppm). High quality water for flowers should have a TDS measurement of less than 200 ppm.
It is best to use warm (100 to 104 degrees F) water for the hydration of most fresh cut flowers. Warm water contains less air, flows more easily into the flower stem, and will hydrate cut flowers quicker than cold water.
Bacteria, fungi & plant debris in vase water can block the flower stems and prevent water uptake. Most tap water is free of high levels of bacteria and fungi. However, bacteria and fungi can grow very rapidly in vase water. You should use a biocide (found in most floral food / preservatives) to help control the growth of bacteria and fungi.
Vases and floral containers should always be washed thoroughly and be sterilized with a solution of chlorine-based bleach between uses. For longest flower life, vase water should be changed every third day, and replaced with a solution of fresh water and floral preservative.
Floral Preservatives & Treatments:
Commercial Floral Food / Preservatives, which are labeled under several different names are essentially the same in both ingredients and function. There are three primary ingredients in floral food / preservatives which work in harmony to extend the vase life of cut flowers. The primary ingredients include a sugar, which provides nourishment for the cut flowers, a biocide, which inhibits the growth of fungi and bacteria, and an acidifier, which lowers the pH of the water.
Secondary components found in most commercial floral food / preservatives include plant hormones which will extend vase life and improve the color and quality of cut flowers, and a wetting agent which will accelerate the cut flower's uptake of water.
A solution of water and commercial floral food / preservative in proper concentration can dramatically increase the vase life and the quality of nearly all cut flowers.
Yes, there are home remedies that do work. But, most do nothing, and some can be harmful to the flowers. Commercial Floral Food / Preservative is readily available in the marketplace, inexpensive, and far superior to home remedies. Very important in the preparation of a water and Commercial Floral Food / Preservative solution is the mixing of a correct concentration, a feature nearly impossible with a home remedy.
If you do not have access to a Commercial Floral Food / Preservative, the following home remedy will work:
To one gallon of water add one 12-ounce can of any brand of a clear lemon-lime soft drink. The sugar will provide food for the flowers and the citric acid will lower the pH of the water. Additionally, add one tablespoon of chlorine-based bleach to the one-gallon solution. This will serve as a biocide and help keep the water clean.
Hydration and Conditioning:
Critical to beautiful long lasting flowers is your treatment of the flowers after purchase or harvest.
STEP 1 Remove all foliage that will be below the water level of the vase. If this foliage is left on the stem it will decompose in the vase. Dirty vase water will produce ethylene, which will cause early flower death. Dirty vase water will also enhance the growth of bacteria and fungi, which will block the flower stems.
Gently pull off all of the leaves taking care to not scrape the stems. If the stem is scraped and the xylem is damaged the uptake of water will be impeded. This is most important when removing thorns from roses. There are several "hand stripping tools" available in the marketplace. Unfortunately, most can cause damage to the flower stem. We recommend the use of a soft, but impenetrable glove for the removal of rose thorns and foliage, which will prevent damage to both the rose stem and your hands.
STEP 2 Rehydrate the flower. To do this you will need a sharp knife and a dish-tub filled with warm water. Hold the end of the flower stem under water, and using a sharp knife cut off at an angle, at least two inches of the stem end, all the time holding the stem end under water. This new cut opens up the water-conducting vessels of the xylem. The cut is done under water to prevent air from entering the new cut. Then lift the flower straight up and out of the cutting tub, retaining a drop of water on the cut stem end. Place the flower in a holding vase filled with a solution of water and Floral Preservative / Food.
Never use scissors or shears when cutting flower stems. The two-blade cut of scissors and shears squeezes the stem and crushes the water-conducting vessels of the xylem.
STEP 3 Allow the flowers to set in the solution of water and floral preservative / food for a minimum two hours at room temperature prior to cool storage or arranging the flowers. The flowers need time to rehydrate fully and take up the carbohydrates and other ingredients in the floral preservative / food. Be sure to refer to the flower library for specific information. Some flowers need as much a 24 hours of conditioning time prior to use.
STEP 4 For the longest vase life after your flowers are arranged, it is recommended that every three days, you re-cut the flower stems under water, rinse the lower portion of the stems to clean them, clean the vase, and add new floral preservative / food and water solution in the vase.
Refrigeration / Humidity:
At the commercial level, proper refrigeration of flowers in storage is essential. The refrigeration of flowers at proper temperature and humidity can increase the vase life of flowers by reducing the respiration and the water loss of the flowers. Refrigeration keeps flowers at their peak longer by delaying further development and bud opening. Not all flowers need refrigeration and many flowers can be damaged by refrigeration.
At home it's hard to enjoy your flowers if they are stuck away in a refrigerator. Once your flowers are conditioned and arranged, set them out to be seen and enjoy them. Be aware that a vase of flowers displayed in a warm area, near the television or other heat source, in a draft, or in direct sunlight will wilt quickly.
Ethylene is an odorless and colorless naturally produced gas produced by cut flowers, foliage, ripening fruit, vegetables, bacteria, and decaying plant material. The burning of hydrocarbons in the air also produces ethylene. (car exhaust and tobacco smoke).
Different varieties of flowers have different levels of sensitivity to ethylene, ranging from very high sensitivity to no sensitivity. Most commercially grown ethylene sensitive flowers are treated at harvest to reduce their sensitivity to ethylene.
Ethylene can cause rapid wilting, color fading, blossom drop, bloom shattering, and the early death of cut flowers. While ethylene is always present in the atmosphere, it is important to be aware of and remove your cut flowers from sources of high levels of ethylene. Always remove old and wilting flowers from arrangements. Keep vases and storage buckets clean and free of decaying plant material and bacteria. Change vase water every third day and use a commercial floral preservative / food. Keep floral arrangements away from ripening fruit, vegetables and tobacco smoke.
You received the most wonderful bouquet red roses for Valentine’s Day. The roses were perfect when you received them yesterday. But, this morning you notice that the blossom heads are starting to droop. Don’t panic. A few simple steps will correct this problem.
- Act immediately. A drooping head is a sign that the rose is not getting enough water. If you correct this early, the rose will recover fully. If you wait too long, it may not recover.
- Make sure that your roses have not been placed in direct sunlight, near a heat source or in a draft. These conditions will cause the rose to lose water through transpiration faster than it can be replaced through the stem.
- Generally, a drooping head is caused by stem blockage. Stem blockage can be caused by an air bubble in the stem, bacteria or fungus in the vase water, or dissolved mineral solids in the vase water. The treatment for all types of stem blockage is the same.
- Place your hands around the entire rose arrangement just above the top of the vase and lift the arrangement straight up and out of the vase. Holding the arrangement together, rinse the stems under running water then lay the arrangement on its side. (it will hold together)
- Throw out the old vase water. Wash the vase with soap and water. Rinse very well with water then give a final rinse with a water and Clorox bleach solution.
- Fill the vase with fresh warm water. If you live in an area with a high mineral content in your water, use distilled or deionized water. Never use "softened" water.
- Mix and completely dissolve a commercial floral food in the vase water. Use the recommended amount. Never use more. If you don’t have any floral food on hand, just use water and add floral food at a later time.
- Grasping the arrangement with both hands, squeeze the stems together slightly and place the arrangement back into the vase.
- Fill your kitchen sink with warm water. Remove each rose from the vase one at a time. Holding the rose stem under water, cut one to two inches off of the bottom of the stem at an angle using a sharp knife.
- Quickly insert each rose back into the arrangement from where it was removed. Make sure that the stem is inserted deeply into the water.